There’s a big debate in the Northeast: Which state has the better pizza? While New York and New Jersey often dominate the conversation, Pennsylvania makes a compelling case thanks to Pizzeria Beddia. After all, it practically redefined pizza. In 2015, “Bon Appetit” called Joe Beddia’s “the best pizza in America” and in 2019 “Time” magazine named the restaurant one of the best places to eat in the world.
Selections like the Pizza Arrabbiata (“angry” pizza with mozzarella, Galen’s Reserve-aged Gouda, and spices), the classic tomato pie topped with everything from cremini mushrooms to Sicilian anchovies to pickled chiles, and the roasted potato pizza layered with smoked paprika cream, charred scallions, and Galen’s Reserve make for a delectable and memorable meal.
Pizzeria Beddia’s space was designed to be a modern take on dining institutions. “There are elements of Japanese and Danish designs with art contributions made by friends,” Joe Beddia said of his eponymous pizza joint.
Beddia and his Defined Hospitality group partners — Greg Root, Al Lucas, Nick Kennedy and Roland Kassis — opened the expanded restaurant in March 2019. The original Pizzeria Beddia — a tiny spot with no seats — opened in 2013 and soon became a sensation.
After working at brewing companies across the world, Beddia transitioned into the culinary world, working at acclaimed Philadelphia restaurants like Osteria, the Italian restaurant, and Tria, a wine bar known for its small plates. All the while, he explored the world of wine, which would become central to his future restaurant.
Then he developed a new hobby — pizza.
“It all starts with our dough, says Pizzeria Beddia owner Joe Beddia, “which features high-quality and organic ingredients and extends to our ever-evolving list of low-intervention wines.”
Driven by a desire to seek out the most iconic pizzerias across the globe, Beddia spent four months in Japan, an experience that ultimately inspired him to open his own shop. A multi-year planning process followed, resulting in what is now one of the city’s most talked-about dining destinations.
One steadfast rule defines the kitchen: whole toppings only. Because the goal is an evenly cooked, crunchy pie, half-toppings cook differently and can affect the final result.
Beyond pizza, the lunch and dinner menus feature small plates such as Cantabrian anchovies, judion beans, Calabrian chili salami, burrata with orange and toasted pistachios, and chicory with apple and carrot miso ginger.
The wine list is extensive, pulling from vineyards across California, France, Italy and Australia. A recommended pairing? The roasted potato pizza alongside Edmunds St. John El Jaleo 2020 Tempranillo/Mourvedre from California, says Beddia.
Cocktails range from classics like the Paloma and Negroni to creative options like the Paper Plane (Old Overholt, Aperol, Amaro Majora, and lemon) and a refreshing Spritz made with Antica Torino Aperitivo. Beer is available on draft — try the Human Robot “Hallertau” pilsner — or from a can, such as the peach-tinged Ploughman “Birdwatcher” dry cider.
After your meal, choose from eight amari, ranging from bitter to sweet, or opt for Pizzeria Beddia’s Signature Soft Serve from 1-900-Ice-Cream, topped with sweet cream and espresso.
“I like to say that we execute really simple foods at a really high level,” Beddia said. “It all starts with our dough, which features high-quality and organic ingredients and extends to our ever-evolving list of low-intervention wines.”
Tucked inside the restaurant is The Hoagie Room, an intimate two-hour private dining experience that ups the pizza game. Guests begin with a welcome drink, followed by small plates and salads, then hoagies crafted tableside by Hoagie Maestros John Walker or Peter Cleary. The bread is baked in-house exclusively for the experience. Three pizzas follow, then the Signature Soft Serve for dessert. Beddia also curates an international wine collection exclusive to The Hoagie Room, recommending magnum wines or amaros to complete the meal.
Pizzeria Beddia also offers Pizza Parties for groups of seven to 24 guests. The two-hour dining experience has a set menu, and includes family-style small plates and salads, your choice of pizzas, and soft serve.
Reservations require planning: parties of six interested in The Hoagie Room should call the restaurant at least 30 days in advance. For Pizza Parties, parties of seven to 12 can book through Resy under the Pizza Party tab, while larger groups of 13 to 24 should email managers@pizzeriabeddia.com.
The restaurant also hosts occasional wine dinners and culinary collaborations and offers a Pizzeria Beddia Rewards program, where guests earn one point for every $10 spent and receive $10 off for every 100 points accumulated.
“We hope that everyone who walks through our door is met with thoughtful hospitality and delicious food and drinks. Pizzeria Beddia is perfect for all occasions — popping in for a quick bite, hosting an event in the Hoagie Room, or sitting down for a delicious meal with wine and pizza,” Beddia said.
Street parking is limited, and there is no parking on Lee Street. Guests should plan accordingly when visiting. A paid lot is conveniently located one block away at 1324 N. Front St., between West Thompson and Master streets.
Beyond food and hospitality, Pizzeria Beddia integrates itself into the community, supporting organizations such as Liguori Academy, Sharing Excess, Reed’s Organic Farm and MANNA — partnerships rooted in feeding people, sustainability, and giving back.
